Fabulous Fare Sisters

Charred Cuban Corn Salad

On today’s menu is another delicious summer salad – crisp corn on the cob charred to perfection and mixed with a flavor combination that can’t be beat – fresh diced zucchini, black beans and the sweet tang of mango! Drizzled with a spicy vinaigrette then topped with cilantro and Cotija cheese. Oh my goodness!!

Bring a saucepot of water to boil. Place the corn on the cob in the boiling water, put the lid on and cook for 3-4 minutes. Chop the zucchini into bite-sized pieces. Heat a grill pan that has been sprayed with cooking spray. Remove the corn from the boiling water and place on hot grill along with the zucchini. Grill 8-10 minutes until nicely charred.

Remove from grill pan; slice the corn off of the cob and set aside.

Place zucchini in a large bowl. Slice the mango into bite-sized pieces and add to the bowl. Add the black beans, cilantro and crumbled cotija. Finally add the charred corn.

Place Charred Cuban Corn Salad in a large serving bowl; add additional fresh cilantro and crumbled cotija for garnish. Squeeze a few lime wedges over entire salad. Serve immediately or chill for later.